Raisin And Bread Stuffed Pork Chops Food

RAISIN-AND-BREAD-STUFFED PORK CHOPS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
• Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

RAISIN BREAD STUFFED PORK CHOPS

Steps:

• Heat broiler, with rack set 4 inches from heat.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season with salt and pepper to taste and toss to combine.
• Using a paring knife, cut a deep slit in each loin chop (do not cut all the way through); fill with stuffing.
• Press down to flatten slightly. Season chops with salt and pepper to taste, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes.

STUFFED PORK CHOPS

Steps:

• Preheat an outdoor grill or grill pan to high. In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.
• In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.
• Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone. Spoon 3 tablespoons of stuffing into each pocket. Marinate the chops in the juice mixture for 30 minutes.
• Lower the grill temperature to medium. Grill the chops, covered, basting once, until golden, about 4 minutes. Turn, and baste again. Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees, about 4 minutes.

LINDY'S APPLE RAISIN STUFFED PORK CHOPS

Steps:

• Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent.
• In a medium bowl combine everything except chops and gravy.
• Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops.
• Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices.
• Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving.
• If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

APPLE-RAISIN STUFFED PORK CHOPS

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.

STUFFED PORK CHOPS

Steps:

• Preheat broiler with rack 4 inches from heat.
• Line a baking sheet with aluminum foil.
• In a bowl mix bread, raisins, parsley, butter, salt, and pepper and water.
• Mix gently.
• Cut a deep pocket in each pork chop and fill with stuffing.
• Place on baking sheet and press down lightly to flatten.
• Sprinkle with salt, pepper, and brown sugar to taste.
• Broil on one side until slightlly browned, about 8-10 minutes.
• *Can substitute other dried fruit like cranberries.